World Class Chefs
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Ramilo (Ram) Villaluna
Ram is a budding chef from Iloilo City (Molo). He gained his training in Culinary Arts at the Center for Asian Culinary Studies under food guru Gene Gonzalez, Institute of Culinary Education (formerly Peter Kumpps) in New York. He took up bread making, and he studied food styling under Delores Custer of the Culinary Institute of America. It all started in Antique where his father owned a restaurant many Antiquenos learned to love. He continued the culinary legacy of his father and now, Ram owns a catering business, Cindy\'s Catering. Food is Ram\'s life, seriously speaking. I am short in saying that he is married to the food industry that, he spends most of his time teaching and mentoring at the Department of Culinary Arts at the University of San Agustin in Iloilo. If one cannot find him in the classroom, Ram will be on the road crisscrossing Iloilo and Antique having first hand in the management of his thriving businesses from both provinces. He also has a once-a-week TV show in GMA 7 \"Food Trip\". I met with Ram once before and he exudes perfectionism, the character that will beam him up to the limelight of culinary arts. At present time, Ram is extremely busy in Manila. I believe he is one of the finalists in The National Food Showdown 2010 sponsored by ABS-CBN. We wish you all the luck, Ram! Maybe, after this showdown, Ram will have the opportunity share favorite recipe here at ILONGGO LIVING.
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Chanterelle Mushrooms
October 24, 2009
Wild mushrooms still abound during fall here in North America. Chanterelles or chants for short, is one of them. They have a unique yellowish tinge color and is considered as one of the most firm mushrooms when cooked. For some reasons, chants are found under an oak tree and abounds after a torrent of rain during the months of September and October. They have a typical apricot flavor and best cooked with butter and white wine. I was lucky to grab the last bunch of fresh chanterelles at a grocery store as people love them. After its season, chants are still available but in dried form. So, tonight I’ll prepare chants to pair it up with Rib BBQ.
Chanterelle mushrooms are favourites of chefs. THey have yellowish tinge and a bit pricy compared to other wild mushrooms.
Chanterelles comes only once a year, so people (including me) watch for its appearance eagerly. Fresh is still the best.
Ribs BBQ is our main course tonight with chants sauteed in butter and white wine.
The ribs were boiled in spices and Benikko, a Japanese distillate from sweet potato. I would say, the aroma and taste of this rib is comparable to Bourbon's (Iloilo).
Who would have guessed that we were able to find fresh camote tops or fronds at a Chinese grocery store. My chef boiled it a bit, drain excess water, then add patis (fish sauce) and white vinegar. ANG SARRAP!!!
Beautiful sunset near our place, Stoney Creek Mountain. Have a good evening!
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